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Quinta da Carregosa Colheita red

The Wine

The grapes are manually harvested and then they go throw a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes that allow the extraction of colour and flavour components. Cultured yeasts are used to improve the alcoholic fermentation that occurs between 22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.

Tasting Notes

Color: Dark red with anil

Bouquet: It reveals an extremely intense “bouquet” dominated by mature myrtle and by   balsamic notes that are so characteristic in Foz do Távora vineyards. It has a well integrated wood that gives complexity when tasting.

Taste: It has a very elegant palate, full of structure, with round tannins. It has a long and persistent aftertaste.


Alcohol – 14%  vol.

Total Acidity – 4,86 g/dm3  (tartaric acid)

Volatile Acidity – 0,43 g/dm3 (acetic acid)

 pH – 3,7

Extract– 30,7 g/dm3

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Storage:  The bottle should be kept horizontally in a temperature between 14ºC and 18 ºC and 60% humidity, protected from light.

Served: between 16ºC and 18 ºC

Dishes suggested: Mediterranean food, game birds, light cheeses, grilled red meat. 


Grape varieties:  50% Touriga Franca, 40%Touriga Nacional and 10% Tinta Roriz.

The Vineyard

The vineyard of Quinta da Carregosa responsible for this wine was planted about 25 years ago, along a schistose slope and in horizontal terroir of  2 rows of vines. It has a south / east solar exposure and an altitude of 250 meters from sea level. The type of vine system is Guyot. The production of this vineyard is about 4000 kg per hectare.

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